Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | July 28, 2010 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
Conducted inspection to evaluate if premises can be re-opened. Temperature in the upright cooler in the kitchen measured 7.2C and temperature in the front display cooler measured 10.2C despite having been closed and empty all night.
Premises was given permission to re-open only under these conditions:
1. Front display cooler and upright cooler in kitchen are not to be used for the storage of potentially hazardous foods; both units can be used for the storage of whole fresh fruits and vegetables and bottled beverages excluding dairy products.
2. All other foods including bagged lettuce, bagged baby carrots, cooked vegetables, prepared raw foods such as salsa, meats and dairy must be stored in one of the other refrigeration units capable of maintaining 4C.
3. A limited supply of pre-made quesadillas, paninis and wraps can be prepared and stored in the beer cooler, all sandwiches and breakfast items are made to order only. Leftovers to be discarded as there is insufficient cold storage space.
4. Top inserts by panini grill okay to use as long as the lid is kept shut at all times except when removing foods. Use metal inserts wherever possible and ensure that all inserts are kept in place.
5. Upright fridge in kitchen to be replaced, compressor in display fridge to be replaced.
6. Temperature logs to be kept for all units and recorded 3x/day (once in morning, once at lunch and once in the afternoon).
7. Food deliveries to be reduced in volume in order to ensure that a surplus of food is not kept on site until adequate refrigerated storage space is in place.
Cleaned has improved, ensure that more thorough cleaning is conducted on a regular basis.
An additional follow-up inspection is scheduled for this week.